Bulletin No. 45. 

U. S. DEPARTMENT OF AGRICULTURE. 

DIVISION OF CHEMISTRY. 



;4'^ 



ANALYSES OF CEEEALS 



COLLECTED AT THE 



WORLD'S COLUMBIAN EXPOSITION, 



AND 



COMPARISONS WITH OTHER DATA. 



BV 



HARVEY W. ^A/^ILEY, 
Chief of the Division of Chemistry. 




WASHINGTON: 

G^OVERNMENT PRINTING OFFICE, 
1895. 



Itenograph 




tes pyr--5-i 



Book: 



Wki 



Bulletin No. 45. 



U. S. DEPARTMENT OF AGRICULTURE. 

(I 

DIVISION OF CHEMISTRY. 



•<s- 



ANALA'SES OF CEREALS 



COLLKCTKD AT THH 



WOKLirS COLUMBIAN EXPOSITION, 



COMPARISONS WITH OTHER DATA. 



J'.Y 



HARVEY W. WILEY, 
Chikf of tiik Division of Chkmistky. 




WASHINGTON: 

GOVERNMENT PRINTING OFFIOE, 

1895. 






n 






LETTER OF TRANSMITTAL. 



U. S. Department op Aciricultuke, 

Division of Chemistry, 
Washington, 1>. C, April 17, 1805. 
Sir: I submit for your inspection a compilation of analyses of typi- 
cal cereals exhibited at the World's Columbian Exposition, and request 
that it be published as Bulletin 45 of the Division of Chemistry. 
Kespectfully, 

H. W. Wiley, 

Chemist. 
Hon. J. Sterlings Morton, 

Secretary. 

3 



COI^TE^TS. 



Page. 

Preparation of the samples j^ 

Determination of moisture 8 

Determination of ash 8 

Determination of ether extract 8 

Alternate method for ether extract 8 

Estimation of nitrogen 8 

Reagents 8 

Apparatus 9 

Mauijinlation 10 

Moist ghiten 10 

Dry gluten 10 

Crude liber 10 

Notes on methods of analysis 11 

Description and analyses of harlej" 13 

Notes on analyses of barley 16 

Buckwheat 19 

Description and analyses of buckwheat 20 

Notes on analyses of buckwheat 21 

Maize (Indian corn) 22 

Description and analyses of maize 23 

Notes on analyses of nuiize 25 

Oats 26 

Description and analyses of oats 27 

Notes on analyses of oats 30 

Rice 31 

Description an d analyses of rice 32 

Notes on analyses of rii^e 34 

Rye 35 

Description and analyses of rye 30 

Notes on analyses of rye 38 

Wheat 39 

Description and analyses of wheat 40 

Discussion of wheat analytical data 49 

Characteristics of the wheat grain 51 

Mean data calculated from the analyses of samples exhibited at the World's 

Columbian Exposition 53 

Approximate typical composition of domestic samples taken frcm the data 

given in the preceding pages 53 



TYPICAL CEREALS. 



COMPOSITION OF CEREALS EXAMINED FOR THE JUDGES OF 
AWARDS AT THE WORLD'S COLUMBIAN EXPOSITION. 



By direction of the Secretary of Agriculture, tlie Division of Chem- 
istry x^laced at the disposal of the authorities of the World's Columbian 
Exposition the laboratory at Jackson Park, Chicago, for the purjiose of 
assisting in the determination of the value of food products in competi- 
tion for awards. 

Early m July of 1893 the author was directed to take charge in person 
of this work, and to assist the judges in their labors in every possible 
way. For some reason the committee of jurors on cereal products 
did not get to their work as promptly as was expected. Instead of 
having the samples ready for analysis the latter part of July, it was 
not until September that .the analytical work could be begun. The 
number of samples, therefore, which could be examined was very much 
less than had been expected. In addition to the regular force of the 
Division of Chemistry detailed for the work, the valuable assistance of 
one of the jurors, Mr. Frank T. Shutt, chemist of the experimental 
tsirms at Ottawa, Canada, was secured in the laboratory. 

On account of the late date at which the analytical work was com- 
meuced,itwas found impracticable to do the whole of it at the Chicago 
laboratory. An arrangement was therefore made with the jurors to 
use only certain data of the analyses in giving the awards. By this 
arrangement the analyses were to be finished in the laboratory at Wash- 
ington. The data which were submitted to the jnrors, and which were 
determined in the laboratory at Chicago, were the weight of 100 kernels, 
the percentage of moisture, tlie percentage of albuminoids, and the per- 
centage of ash; while the data which were obtained at the Washington 
laboratory subsequently were the percentages of dry and wet gluten 
in the wheat and wheat flours and the percentages of ether extract 
and the fiber. The starches and other carbohydrates were calculated 
in the usual way by diflerence. 

The methods of analysis pursued were, with one or two minor 
changes not affecting the results except in the way of securing more 

7 



8 

rapid work, those adopted by tlie Association of Official Agricultural 
Chemists. Inasmuch as many who will receive this bulletin do not 
have access to these methods, they are given below : 

PREPARATION OF THE SAMPLES. 

Samples of cereals are ground in a small mill until they pass a sieve with a half- 
milliineter mesh. 

DETERMINATION OF MOISTURE. 

Two grams of the snbstance in a flat-bottomed aluminum dish are dried ior live 
hours at the teniperatuie of lioiling water. Experience has shown that after this 
time no further loss of Aveight takes place. 

DETERMINATION OF ASH. 

Char from 2 to 3 grams of the substance and burn to whiteness at the lowest pos- 
sible red heat. If a white ash can not be obtained in this manner, exhaust the 
charred mass with water; collect the insoluble residue on a filter, burn, add this ash 
to the residue from the evaporation of the above aqueous extract, and heat the whole 
to a low redness till the ash is white. 

DETEimiNATION OF ETHER EXTRACT. 

Extract from 2 to 3 grams of the substance dried as for the determination of the 
moisture, with anhydrous and alcohol-free ether, for sixteen hours. Dry the extract, 
by exposure to the full heat of boiling water, to constant weight. 

ALTERNATE METHOD FOR ETHER EXTRACT. 

In determining hygroscopic water, as above, continue the drying until the loss of 
weight in thirty minutes is reduced to 1 milligram or k-ss; extract the dried snb- 
stance for sixteen hours as directed, dry again, and give loss of weight as ether 
extract. 

Anhydrous ether. — To prepare the anhydrous alcohol-free ether required for estima- 
tion of fat, take any of the commercial brands of ether, wash with two or three 
successive portions of distilled water, add sticks of solid caustic soda or potash 
until most of the water has been abstracted from the ether. Carefully cleaned 
metallic sodium, cut into small pieces, is now added until there is no further evolu- 
tion of hydrogen gas. The ether thus dehydrated mustbe kept over metallic sodium, 
and should be only lightly stoppered in order to allow any accumulating hydrogen 
gas to escape; and it may be drawn off with a pipette as required. 

ESTIMATION OF NITEOGEN. 

REAGENTS. 

(1) Acid. — (a) standard hydrochloric acid, the absolute strength of which has 
been determined by precipitating with silver nitrate and weighing the silver chlorid, 
as follows : 

To any convenient quantity of the acid to be standardized add a solution of silver 
nitrate in slight excess and then 2 c. c. of pure nitric acid of 1.2 sp. gr. ; heat to the 
boiling jioint, and keep at this temperature for some minutes, but without violent 
ebullition, and with constant stirring, until the precipitate assumes the granular 
form. Allow to cool somewhat, and then pass the fluid tlirough the asbestus. Wash 
the precipitate by deeantatiou, Avith 200 c. c. of very hot water, to which have been 
added 8 c. c. uitric acid and 2 c. c. dilute solution of silver nitrate containing 1 



9 

gram of the salt in 100 c. c. of water. The washing by decantation is performed by 
adding the hot niixtnre in small qnantities at a time, and beating np the precipitate 
well with a thin glass rod after each addition. The pum]» is kept in action all the 
time, but to keep out dust during the washing the cover is only removed from the 
crucible when the Huid is to be added. 

Put the capsule and i)recipitatc aside, return the washings once through the 
asbestos so as to obtain them quite clear, remove them from the filter and set aside 
to recover excess of silver. Rinse the receiver and complete the washing of the 
precipitate with about 200 c. c. of cold water. Half of this is used to wash by 
decantation, and the remainder to transfer the precipitate to the crucible with the 
aid of a trimmed feather. Finish washing in the crucible, the lumps of silver 
chlorid being broken down with the glass rod. Remove the second filtrate from the 
receiver and pass about 20 c. c. of 98 per cent alcohol through the precipitate. Dry 
at 140' to 150°. Exposure for half an hour is found more than sufficient, at this 
temperature, to drj'^ the precipitate thoroughly. 

Or (?>) standard sulphuric acid the absolute strength of which has been deter- 
mined by precipitation with barium chlorid and weighing the resulting barium 
suljihate. 

For ordinary work half normal acid is recommended, i. e., acid containing 18.2285 
grams of hydrochloric acid or 24.5185 grams sulphuric acid to the liter; for work in 
determining very small amounts of nitrogen, one-tenth normal acid is recommended. 
In titrating mineral acids against ammonia solutions, use cochineal as indicator. 

(2) Standard alkali, the strength of which, relative to the acid, has been accurately 
determined. One-tenth normal ammonia solution, i. e., containing 1.7051 grains of 
ammonia to the liter, is recommended for accurate work. 

(3) .S«Zj>/i((;/c rtc/rf, specific gravity 1.84, free from nitrates and also from ammo, 
nium sulphate, which is sometimes added in the process of manufactun; to destroy 
oxids of nitrogen. 

(4) Metallic mercury or mercuric oxid, prejiared in tiie wet way. That jtrepared 
from mercuric nitrate can not be safely used. 

(5) Potassium pcrmanfjanate finely pulverized. 

(6) Granulated zinr, ])umice stone, or 0.5 gram of zinc dust is to be added to the 
contents of the fiasks in distillation, when found necessary, in order to ])revent 
bumping. 

(7) Potassium sulpliid. — A solution of 40 grams of commercial potassium suli)hid in 
1 liter of water. 

(8) Soda. — A saturated solution of sodium hj^drate free from nitrates. 

(9) Indicator. — Solution of cochineal prepared as follows: Tincture of cochineal is 
prepared by digesting and freiiuently agitating 3 grams of pulverized cochineal in 
a mixture of 50 c. c. of strong alcohol with 200 c. c. of distilled water, at ordinary 
temperatures, for a day or two. The solution is decanted or filtered through 
Swedish paper. 

APPARATUS. 

(1) Kjeldalil digestion flaslcs of hard, moderately thick, well-annealed glass. These 
flasks are about 22 cm. long, with a round, pear-shaped bottom, having a maximum 
diameter of 6 cm., and tapering out gradually in a long neck, which is 2 cm. in 
diameter at the narrowest part, and flared a little at the edge. The total capacity 
is 225 to 250 c. c. 

(2) Distillation flasks of ordinary shape, of 550 c. c. capacity, or preferably flasks of 
the same capacity of well-annealed glass and of pear-shaped bottom, for both diges- 
tion and distillation, fitted with a rubber stopper and a bulb tube above to prevent 
the possibility of sodium hydrate being carried over mechanically during distillation. 
The bulbs are about 3 cm. in diameter, the tubes being of the same diameter as the 
condenser and cut oft" oblicjuely at the lower end. The bulb tube is adjusted to the 
condenser by a rubber connection. 



10 

MANIPULATION. 

(1) 37ie digestion. — From 0.7 to 3.5 grams of the substance to be analyzed, according 
to its proportion of nitrogen, are brought into a digestion flask with approximately 0.7 
gram of mercuric oxid or its equivalent in metallic mercury and 20 c. c. of sulphuric 
acid. The flask is placed in an inclined position, and heated below the boiling point 
of the acid for from five to fifteen minutes or until frothing has ceased. If the mix- 
ture froth badly, a small piece of paraffin may ))e added to prevent it. The heat is 
then raised until the acid boils briskly. No further attention is required till the 
contents of the flask have become a clear liquid, which is colorless, or at least has 
only a very pale straw color. The flask is then removed from the frame, held upright, 
and, while still hot, potassium permanganate is dropped in carefully and in small 
quantities at a time till, after shaking, the liquid remains of a green or purple color. 

(2) The distillation. — After cooling, the contents of the flask are transferred to the 
distilling flask with about 200 c. c. of water, with a few pieces of granulated zinc, 
pumice stone, or 0.5 gram of zinc dust when found necessary to keep the contents of 
the flask from bumping, and 25 c. c. of potassium-sulphid solution are added, shaking 
the flask to mix its contents. Next add 50 c. c. of the soda solution, or sufficient to 
make the reaction strongly alkaline, pouring it down the side of the flask so that it 
does not mix at once with acid solution. Connect the flask with the condenser, mix 
the contents by shaking, and distil until all ammonia has passed over into the stand- 
ard acid. The first 1.50 c. c. of the distillate will generally contaiil all the ammonia. 
This operation usually requires from forty minutes to one hour and a half. The 
distillate is then titrated with .standard alkali. 

The use of mercuric oxid in this operation greatly shortens the time necessary for 
dio-estion, which is rarely over an hour and a half in case of substances most diffi- 
cult to oxidize, and is more commonly less than an hour. In most cases the use of 
potassium permanganate is <juite unnecessary, but it is believed that in exceptional 
cases it is required for complete oxidation, and in view of the uncertainty it is 
always used. The potassium sulphid removes all the mercury from the solution, 
and so prevents the formation of mercur-ammonium compounds which are not com- 
pletely decomposed by soda solution. The addition of zinc gives rise to an evolu- 
tion of hydrogen and prevents violent bumping. Previous to use the reagents should 
be tested by a blank experiment with siigar, which will partially reduce any nitrates 
that are present, which might otherwise escape notice. 

MOIST GLUTEN. 

Place 10 grams of the sauiple in a porcelain dish and moisten with 
from G to 7 c. c. of cold water, knead, and allow to stand for an hour. 
Work into a ball, being oarefnl tbat none of tlie material adheres to the 
dish. Holding the mass in the hand knead it in a slow stream of cold 
water until the starch and all soluble matter are washe^ out. Place 
the ball of gluten thus formed in cold water and allow to stand for one 
hour; remove from the water, press as dry as possible between the 
hands, roll into a ball, and Aveigh in a flat-bottomed dish. 

DRY GLUTEN. 

After weighing place the ball of moist gluten in the drying oven at a 
temperature of boiling water for twenty-one hours; cool and weigh. 

CRUDE FIBER. 

The residue from the ether extract may be used for this determina- 
tion. To this residue in a half liter flask or beaker add 200 c. c. of boiling 
1.25 per cent sulphuric acid. Continue the boiling for thirty minutes, 



11 

filter, wash thoroughly with boiling water till the washiugs are no longer 
acid: remove the substauce from the filter into the same beaker with 
200 c. c. of hot 1.25 per cent solution of sodium hydrate, free of 
sodium carbonate; boil for thirty minutes, filter through a gooch and 
wash with boiling water till the washiugs are neutral; dry to constant 
weight and incinerate after weighing. The loss in weight by inciner- 
ation will give the quantity of crude or indigestible fiber. The most 
convenient filtering material for the first filtration is fine linen, although 
any other method which secures a clear filtrate and rai)id work may be 
used. The strength of the solutions of acid and alkali should be accu- 
rately determined by titration. 

NOTES ON MEIHODS OF ANAI.YSIS. 

The total albuminoids are obtained by multiplying the percentage of 
nitrogen found by G.25. The starch and soluble carbohydrates, includ- 
ing all bodies soluble in the reagents employed, are obtained by differ- 
ence — that is, the sum of the moisture, ash, ether extract, albuminoids, 
and crude fiber subtracted from 100. The percentage of starch in this 
material varies largely with different cereals and even with different 
samples of the same cereal, but inasmuch as all these carbohydrate 
bodies are supposed to have almost the same food value no attempt has 
been made to separate them. 

In regard to the slight variations from standard methods which are 
mentioned above, the only one of importance is that referring to the 
determination of fiber. It is found in our experience here that heating 
in beakers covered with watch glasses is quite as efflcient as the method 
prescribed by the association, and where so many samples are to be 
examined the greater speed which is secured by doing away with the 
process of directing a current of air on the foaming mass while boiling 
is a matter of considerable importance. 

Another variation from the otticial method was in the determination 
of moisture. At Chicago no facilities were aftbrded for the determina 
tion of moisture in a current of hydrogen. Experience has shown that 
there is practically no difference in the analytical data secured on sam- 
l^les dried in the open air, in a partial vacuum and iii a current of hydro- 
gen, and for this rea.sou the drying in the air, which is so much more 
easily accomplished, has been followed. 

The methods used for moist and dry gluten have not been adopted 
by the Association of Ofiicial Agricultural Chemists. They are the 
processes which are used in this laboratory and which have given us 
satisfactory results. The determination of moist and dry gluten can not 
in any sense be regarded as an exact analytical process. For millers' 
purposes, however, the numbers have considerable value, showing the 
comparative percentage of glutinous matter in the different samples. 
For obvious reasons the determination of dry and moist gluten was 
confined to samples of wheat and wheaten flour. *" 



12 

The data which were used by the judges in determining the value of 
a given sample were the percentage of moisture, the jiercentage of ash, 
and the percentage of albuminoids. Inasmuch as it was not possible 
to determine the ether extract and indigestible fiber in the time at our 
disposal the average content of these constituents in the several cereals 
under examination was assumed to be that found in previous work of 
the division, and these average data were also considered in the deter- 
mination of awards. For food values for comparative purposes, it was 
assumed that the albuminoids and fats were two and one-half times as 
valuable as the carbohydrates and the total comparative value of each 
sample for food purposes was determined by multiplying the percentage 
of carbohydrates by one and the percentages of albuminoids and fats 
each by 2.5 and taking the sum of their prodncts. It was considered 
that these were sufficient data for the purposes of the jury of awards. 

In the following tables will be found the analytical data obtained. 
The albuminoids were determined by Messrs. T. C. Trescot and F. T. 
Sliutt. The moisture and ash were determined by other assistants in 
(Jhicago. The ether extract was determined by Mr. J. S. Carman, the 
insoluble fiber by Messrs. Krug and Trescot, and the moist and dry 
glutens by Mr. T. C. Trescot. 

For convenience of reference the means of the analytical data obtained 
are compared with those secured in the previous work of this Division 
and which were published in Bulletins Nos. 1, 4, and 9. These bul- 
letins are now out of print and this tabulation of the mean data will be 
of especial use to workers who are unable to consult the original data. 

Comparisons are also made with the mean data of cereal analyses 
contained in the Bulletin No. 11 of the Olficeof Experiment Stations 
compiled by Jenkins and Winton. To complete as far as possible a 
tabular view of our present knowledge of the composition of cereals 
the mean data given by Konig and Dietrich in then^ compilation of the 
analyses of foods have been used. 

In the data from Konig and Dietrich given in the tables of means, the 
percentages of moisture in each case are as found by weighing. For 
purposes of comparison, however, the other data are calculated to the 
water content of the general mean given in the first number of the 
series. 



13 



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16 



NOTES ON ANALYSES OP BARLEY, 



The total number of samples examined, grown in tlie United States, 
was 32. The mean composition of all the samples was as follows: 

The weight of 100 kernels, 4.192 grams; moisture^ 10.80 per cent; 
albuminoids, 10.69; fat or ether extract, 2.13 per cent; indigestible or 
crude fiber, 4.05 per cent; ash, 2.44 per cent; starch, sugar, and other 
digestible carbohydrates, by difference, 09.89 per cent. 

A tabular comparison of these averages with those obtained in pre- 
vious examinations by the Department (Bulletiu No. 9, Div. of Chem- 
istry) and compiled by Jenkins and Winton (Exp. Sta. Bull. Xo. 11), will 
be of interest. 









Samples pre- 








World's Co- 


viously 


Samples col- 






lumbian 


analyzetl in 


lated by 






Exposition 


Division of 


Jenkins and 






samples (32). 


Chemistry 


Winton (10). 








- (60). 




Weight of 100 kernels 


grams . . 


4.192 


3.482 




Moisture 


per cent. - 


10.80 


6.53 


10. 9P 


Albuminoids 


do.... 


10.69 


1L33 


12.40 


Ether extract 


do.... 


2.13 


2.68 


1.80 


Indigestible fiber 


do.... 


4.05 


3.80 


2.70 


Ash 


do.... 


2.44 


2.89 


2.40 


Carbohydrates, by difference 


do.... 

do.... 


69.89 


72.77 


69.80 


Total 


100 


100 


100 



The greatest point of difference between these analyses and those 
made in former years is found in the percentage of moisture. It is 
difficult now to reconcile the discrepancj^, but it appears that the differ- 
ence makes a marked contrast, as would naturally be expected, in the 
other data, raising as a rule all of the other constituents m proi^ortion 
as the water diminishes. The difference in the weight of the kernels is 
also marked, and this is due to the fact that naturally the finest and 
plumpest kernels would be sent to the Exposition. This and the dimin- 
ished amount of water in the former samples examined are sufficient to 
account for the larger average weight of 100 kernels as exhibited at the 
Columbian Exposition. 

In a barley the two most important characteristics for brewing pur- 
poses, aside from the diastatic action of malt, are the percentages of 
carbohydrates, principally starch, and of the albuminoids. In the three 
classes of barleys examined, as indicated in the above table, the carbo- 
hydrates reduced to water-free basis are 78.26 per cent, 77.85 per cent, 
and 78.34 per cent, respectively; and the albuminoids 11.97 per cent, 
12.12 per cent, and 13.92 per cent, respectively. It is seen, therefore, 
that there is not a very great difterence in the averages of the three 
different classes when reduced to a water-free basis, save in the higher 
percentage of albuminoids in class three. 



17 

The weight per basliel and the yield per acre in all cases were given 
by the exhibitors, aud the evidence substantiating the statements made 
was not communicated to this division l)y the judges of awards. lu 
resi)ect of extremes of variation, the following data will be of interest: 

In the United States the largest grains of barley were grown in 
Washington and- the smallest in Kansas, In moisture the largest per- 
centage was found in a Kew York sample, viz, 12.00, and the smallest 
in a sample from PennsylV' ania, viz, S.02. In Canada the maximum and 
minimum percentages found were 13.(51 and 9.15, resiiectively. Among 
foreign exhibits the highest percentage of moisture, viz, 13.25, was 
found in a sample from the Argentine Eepublic, and the low^est, viz, 
11.07, in a sample from Spain. The comjiarisons of the other constitu- 
ents of the barley in regard to maxima and minima and means can be 
seen with sufficient detail in the following table: 

Table of maxima, minit)ia, and means. 



Domestic : 

Maxima . 

Minima . 

Means... 
Canada: 

Maxima . 

Minima . 

Means... 
Foreign : 

Maxima . 

Minima . 

Means... 



Weight 

of 100 

kernels. 


Moisture. 


Albumi- 
noids. 


Ether 
extract. 


Crude 
fiber. 


Ash. 


6 rams. 


Per cent. 


Per rent. 


Percent. 


Per cent. 


Percent. 


a 5. 249 


b 12. 96 


c 13. 83 


d 2. 42 


e5. 62 


/2.95 


/3.190 


h 8. 92 


i8. 32 


6 1.89 


J/ 1.57 


Srl.65 


4.192 


10.80 


10.69 


2.13 


4.05 


2.44 


5.897 


13.61 


11.20 


2.44 


5 


2.68 


3.856 


9.15 


9.28 


.56 


3.60 


1.88 


5.262 


11.96 


10.57 


2.06 


4.10 


2.41 


j 5. 731 


k 13. 25 


k 11.90 


k 2. 21 


j 4. 50 


k 2. 91 


A; 4. 016 


• jll.67 


k 8. 58 


k 1. 05 


A; 3. 77 


j 2. 40 


5.007 


12.01 


10.49 


2.01 


4.11 


2.43 



Carbo- 
hydrates. 



Per cent. 

gTi.il 

f 66. 75 

69.89 

71.03 
67.42 
68.90 

j 70. 23 

k 67. 42 

68.97 



a Washington. d Minnesota. g Utah. j Spain. 

b New York. « Indiana. h Pennsylvania. k Argentine Kepublic. 

c Michigan. / Kansas. i Illinois. 

For a more detailed description of the composition of barley the 
results of some former work in the Division of Chemistry may be cited 
(Bulletin No. 9, p. 77) : 

Number of analyses 14 

Water per cent . . 6. 47 

Ash do . - . 2. 87 

Oil .^. do . . . 2. 67 

Sugar * do . . . 7. 02 

Dextrin and soluble starch do . . . 3. 55 

Starch do. . . 62. 09 

Albuminoids soluble in 80 per cent alcohol do . . . 3. 66 

Albuminoids insoluble in 80 per cent alcohol do... 7.86 

Indigestible fiber do.. . 3. 81 

400—1^0. 45 2 



18 

The following- ineaiis are given by Konig-Dietrich for barleys from 
different eouutries : 



Miscellaneotis < ■ 

Middle-and north Gerinanv 

Southern and western Germany 

Austria 

Hungary - - - 

North Russia 

South Russia 

England and Scotland 

France 

Sweden and Norway 

Denmark 

Turkey 

Africa 

North America 

Hulled barleys grown in United States 
(Bull. 9, p. 75) 



Num- 
ber of 
analy- 
ses. 



263 

120 

185 

105 

45 

9 

12 

51 

62 

23 

3 

25 

15 

101 



Per cent. 
14.05 
*14.92 
15.84 
14.38 
14.70 
13.83 
13.81 
16.01 
14.97 
14.71 
15.66 
12.40 
12.76 
7.01 

6.26 



Albu- 
minoids. 



Per cent. 
9.71 
9.88 
9.62 
9.02 
9.39 
10.40 
12.71 
9.80 
9.08 
9.35 



10.48 
11.77 



Oil. 



Carbohy- 
drates. 



Per ct. 
1.89 
1.80 
2.30 
1.87 
2.48 



2.17 
1.64 



1.82 
1.74 
2.42 



Per cent. 
65.75 
66.75 
64.84 
67.13 
67.77 



64.45 
65.43 



71.19 
71.12 
66.94 

75.53 



Indi- 
gesti- 
ble 
fiber. 



Per ct. 
5.76 
4.77 
6.70 
5.53 
3.95 



Asb. 



6.84 
7.31 



2.16 
1.96 
3.47 



Pr ct. 
2.84 
2.75 
2.49 
2.40 
2.36 
2.24 
2.36 
2.69 
2.49 
2.20 
2.36 
2 

2.15 
2.64 

2.18 



* In this and the following numbers the mean percentages of water found are given, but the other 
data are calculated to the basis of the percentage of water in the first instance, yiz, 14.05. 

A typical unhulled American barley should have approximately the 
following composition: 

Per cent. 

Moi-sture 10. 85 

Albuminoids 11. 00 

Oil 2.25 

Indigestible fiber 3. 85 

Ash 2.50 

Digestible carboLydrates 69. 45 

In a general comparison of the samples exhibited at the World's 
Columbian Exposition it is seen that the average data obtained repre- 
sent very nearly the mean composition of barleys the world over. 
They show decidedly more moisture than those formerly examined by 
the Division of Chemistry, but less than the majority of foreign barleys 
as quoted by Kiinig. Eepresenting as they do the i)resumably typical 
barleys and the best of their classes their composition, as revealed by 
the analyses given, maybe taken as a standard of comparison for barleys 
in general. 

No attempt was made in the analyses to determine the comparative 
value of the samples for brewing purposes, and this can not be well 
determined by chemical analysis alone. Some authorities object to 
barleys rich in albuminoids for brewing puri)oscs, but, inasmuch as the 
nutritive value of a beer depends largely upon its percentage of albu- 
minoid matter, it is not readily seen how the objection can hold from a 
dietetic point of view. On the other hand, l)eers which have a high 
content of i)roteid matter are more difficult to preserve in a bright, 
sparkling condition than those whose nitrogenous content is low. The 
choice therefore of a barley for brewing purposes must depend largely 
on the judgment of the brewer as to the i)urposes for which the beer is 
to be used. There is no reason to sujipose that the barleys grown lu 



19 

the United States would prove inferior to those of other countries, pro- 
vided the varieties best suited to beer manufacture were cultivated and 
properly developed. Climatic and soil conditions, as well as methods 
of fertilization, would undoubtedly have a tendency to vary the com- 
position of the crop, but by judicious choice among the barleys rich or 
poor in albuminoids or other constituents the scientific brewer can 
undoubtedly secure a mixture which will satisfactorily meet the demands 
of his customers. 

BUCKWHEAT. 

But few sami)les of this cereal were oftere<l for analysis, arid these 
were wholly of American origin. The whole number embraced 7 sam- 
ples from the United States and 3 samples from Canada. The com- 
position of the samples and the mean composition of all are shown in 
the table on the following- page. 



20 





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21 

NOTES OX ANALYSES OF BUCKWHEAT. 

The samples contaiuiug the largest and smallest grains were both 
from Canada, 100 kernels weighing 3.400 and 2.203 grams, respectively. 
In regard to size the samples from Indiana were the most uniform, each 
of the individual samples being very near the mean in weight. The 
percentage of moisture is remarkably uniform in all the samples, the 
maximum being 13.14 per cent in a Canada sample and the minimum 
11.75 per cent in a sample from Michigan. In respect of albuminoids the 
highest percentage, 11.90, was found in an Indiana, and the lowest, 9.19, 
in a Minnesota sample. In oil content the highest was a Canada 
sample with 2.62 per cent, and the lowest, also from Canada, with 1.31 
j)er cent. The extremes in regard to the other constituents will be 
found by inspecting the table given below. In regard to the indigesti- 
ble fiber, it should not be forgotten that the hull of the kernel was 
ground with the flour, and this fact explains why the indigestible fiber 
of the buckwheat flour is so much higher than that of ordinary cereals. 

In the table which follows are found the maxima, minima, and means 
for domestic samples and those from Canada from the World's Fair 
exhibits compared with the mean data as given in Jenkins and Win- 
ton's compilation of American feeding stuffs and in Kouig and 
Dietrich's tables of the constitution of foods: 



Table of maxima, minima, and means. 



Domestic: 

Maxima 

Minima 

Means , 

Canada : 

Maxima 

Minima 

Means , 

Jenkins andWinton (10 anal- 
yses) : 

Means 

Kduii;: 

Means of 14 analyses 

Columbian Exposition sam- 
ples : 

Means of 10 analyses 



Weight 
of 100 
kernels. 



Grams. 

3.383 

c2. 350 

3.119 

3.400 
2.203 
2.951 



3.069 



Moisture. 



Per cent. 

613.00 

cll.75 

12. 15 

13.14 
12.12 
12.69 



12.60 
14.12 



Albumi- 
noids. 



Ether 
extract. 



Per cent. . Per cent. 

all. 90 rt2. 43 

6 9.19 61.74 

10. 75 2. 11 



11.38 
10.94 
11.12 



10 
11.32 



2.62 
1.31 
1.93 



2.20 
2.01 

2.06 



Crude 
fiber. 



Per cent. 

a 12. 45 

C9.57 

10.75 

10.77 

9.09 

10.16 



8.70 
14.32 



Ash. 



Per cent. 

62.23 

a 1. 63 

1.89 

1.94 

1.57 
1.73 



2.77 
1.85 



Carbo- 
hydrates. 



Per cent. 

664.14 

a61.01 

62.33 

62.96 
62. 06 
62.36 



64.50 
54.86 

62.34 



a Indiana. 



6 Minnesota. 



c Michigan. 

Comparing the analyses made with those given by Konig and Die- 
trich we find again that in the foreign samples the percentage of water 
is very much higher than in those of domestic origin. The indigest- 
ible fiber is also markedly higher and, as a consequence of the high 
percentages of moisture and indigestible fiber, the digestible carbo- 
hydrates are remarkably low. Buckwheat is a cereal which has received 
little attention from analysts, and the data at hand for comparison are 
therefore limited. 

A typical American buckwheat should have approximately the follow- 
ing composition: Weight of a hundred kernels, 3 grams; moisture, 12 



22 

per cent; alburaiuoids, 10.75 per cent; oil, 2 per cent; indigestible fiber, 
10.75 i)er cent; asli, 1.75 i)er cent; digestible carbohydrate's, 62.75 per 
cent. 

MAIZE (INDIAN CORN). 

For some reason the number of samples of maize oifered for analysis 
by the judges of awards was very small, and the great maize-producing 
States of Illinois, Iowa, and Missouri, as well as many ^hei's, are not 
represented at all in the samj)les analyzed. The few samples which 
were received, however, were of very fine quality and may be taken as 
fairly representative of the best maize products of the localities repre- 
sented. The former work of the Department in the analysis of samples 
of maize is very comprehensive. The bulletins in which the results 
of these analyses were printed — viz, Il^os. 1, 4, and 9 — have had a wide 
circulation, and have been taken as containing the data necessary to 
form an estimate of the character of the maize products of this country. 
The deficiency, therefore, in the samples offered for analysis at the 
World's Columbian Exposition can be supplied by referring to the 
analyses made at a former period. This deficiency is not due to any 
lack of samples which were on exhibition, but simply to the failure of 
the judges to deliver the samples for examination. By reason of the 
fact that it was imj^ossible to make an analysis of all the samples exam- 
ined by the judges, it Avas deemed best by them to select only those 
which were peculiarly typical. While this was practiced with other 
cereals with reasonable success, for some reason they failed to apply this 
rule in the case of the samples of maize, and therefore the largest maize- 
producing regions of the United States are unrepresented. The detailed 
analyses of the samples delivered to the chemical laboratory follow. 



23 





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25 



NOTES ON ANALYSES OF MAIZE. 

lu regard to tlie more important constituents, the chief variations 
noted in the domestic products are as follows : In regard to moisture, 
both the largest and smallest content AA^ere found in sam])les from Indi- 
ana. In regard to the size and ^A•eight of the kernels, the finest sample 
Avas from Kentucky, in Avhich each grain Aveighed nearly half a gram. 
The smallest reported was a Wisconsin sample, but this being one of 
pop corn could not be compared with the others. The next smallest 
sami)le aa'As from Indiana, 100 kernels Aveighing only o.').045 grams. 

In albuminoids Kentucky furnished the sample haA'ing the largest 
quantity and Indiana the smallest. A sample from Kentucky contained 
the highest percentage of oil and one from Indiana the lowest. The 
extreme variations in other constituents can be seen from the table beloAv. 

Of the foreign exhibits, the sample containing the heaviest and 
largest kernels was from Ncav South Wales, and the one containing 
the smallest and lightest from Bulgaria. In moisture the Bulgarian 
sample occupied first pos ition and one from New South Wales the last 
A sample from the Argentine ]\epid)lic contained the laigest percent- 
age of albuminoids and one from j^ew South Wales the smallest. A 
sample from New South Wales had the highest and one from Bulgaria 
the loAvest content of oil. Following is the table of comparisons of 
maxima, minima, and means of the samples analyzed from the Colum- 
bian Exhibition. 

Table of maxima, minivia, and means. 



Domestic com: 

Maxima 

Minima 

Means 

Foreign corn : 

Maxima 

Minima 

Means 

Means of samples from the 
United States exhibited at 
the Columbian Exposition 

( 1 8 analyses) 

Means of i'oreifjn samples ex- 
hibited at the Columbian 
ExjiDsition (2 analyses) .. .. 
Means of former analyses of 
the Department of Agricul- 
ture: 

United States 

Northern States 

Southern Slates 

Middle West 

Par AVest 

Pacific Slope 

Jenkins and AVinton (208 

analyses) 

Kiinig — Mean composition of 
samples from various lo- 
calities: 

Miscellaneous origin (137) 

Italian sam])les (24) 

American samples (80) . . . 

Dent corn (U9) 

Sugar corn (27) 

Southeastern Europe (19). 

Southwestern Eurojie (8) . 



Weight 

of 100 

kernels. 



Gramg. 
a 48. 312 

(■10.608 
38. 979 

e 46. 487 

/18.428 

28. 553 



(/') 

36. 474 

37. 320 
40. 659 
32. 457 
37. ,528 
27. 900 



Moisture. 



Per cent. 

h 12. 32 

69.58 

10.93 

n2.60 

elO.43 

11.71 



10.93 
11.71 



0') 

10.04 
9.98 
8.90 

12.33 
9. .50 
9.78 

10.90 



13.35 
13.13 
10.02 
10.14 
8.70 
14.53 
12.47 



Albumi- 


Ether 


noids. 


extract. 


Per cent. 


Per cent. 


an 


55 


. a5.06 


bS. 


58 


b2.9i 


9 


88 


4.17 


i/ll 


55 


C4.85 


e 9. 80 


/4.02 


10 


72 


4.51 


9.88 


4.17 


10.72 


4.51 


(i) 




0') 


10 


39 


5.20 


10 


64 


5.11 


10 


95 


4.9t 


10 


89 


4.97 


10 


43 


5.30 


8 


14 


6.40 


10 


50 


5.40 


9. 


45 


4.29 


10. 


26 


3.84 


10 


17 


4.78 


9 


36 


4.96 


11 


43 


7.79 


9 


42 


4.13 


8 


84 


5.80 



Crude 
fiber. 



Ash. 



Per cent. Per cent. 

6 2 6 1. 55 

d\ a 1.19 

1.71 1.36 



/2.20 

el. 57 

1.87 



1.71 

1.87 



(J) 
2.09 
1.41 
1.72 
2.22 
2.47 
2.07 

2.10 



2.29 
2.88 
1.67 
2.21 
2 86 
2.34 
4.16 



<7l.80 

/I. 26 

1.54 



1.36 



(I) 

1.55 
1.54 
1.37 
1.43 
1.55 
1.48 

1.50 



1.29 
1.95 
1.40 
1.47 
1.81 
1.39 
2.06 



Carbo- 
hydratei , 



Per cent. 

b 75. 07 

a 68. 97 

71.95 

C71.85 

(768.02 

69.65 



71.95 
09.65 



0') 

70.69 
71.32 
72. 06 
C8. 16 
70.75 
72.13 

69.60 



69.33 
67.72 
68.63 
68.65 
02.76 
69.37 
65.79 



n Kentucky. 
b Indiana, 
c AA'^i.sconsin 



dNew Hampshire, 
e New South AVales. 
Bulgaria . 

j 114 analyses, 



g Argentine Eepvablic. 
h 1211 analyses. 
i 202 analyses. 



26 

Comparing the means of the analyses of American samples with 
those of foreign origin, yve are again struck with the excess of moisture 
in the foreign samples. In those from southwestern Europe are found 
4 per cent more moisture than in samples of domestic origin. Among 
the samples grown in the United States, those in the Middle West, viz, 
Iowa, Missouri, Nebraska, etc., contain the largest amount of moisture, 
while those grown in the arid region have the smallest amount. Of the 
domestic sami)les exhibited at the World's Fair it was found that the 
mean content of water was 10.93 per cent, nearly 1 per cent higher than 
the mean of former analyses of the Department. The weight of 100 
kernels was a little more than that before found, and this is not a 
surprising fact, inasmuch as it would be natural for exhibitors to send 
not only the largest ears but also the largest grains to the Exposition. 
The percentage of albuminoids in the domestic World's Fair samples 
was surprisingly low, being about 0.75 per cent less than was found in 
the work done a few years ago. On the other hand, the percentage of 
digestible carbohydrates was about one point higher than that obtained 
in the former work. In the above table will be found a convenient 
comparison of the means of maize analyses from all parts of the world. 

The typical American maize should have approximately the following 
composition: Weight of 100 kernels, 38 grams; moisture, 10.75 per 
cent; albuminoids, 10 i)cr cent; oil, 4.25 per cent; fiber, 1.75 per cent; 
ash, 1.50 per cent; digestible carbohydrates, 71.75 per cent. 

OATS. 

In the United States, oats are used chiefly for cattle food, and the 
amount devoted to the manufacture of oatmeal is small compared to 
the total production. For this reason it seemed advisable to make the 
analyses on the unhulled samples. The high percentage of crude fiber 
and ash, therefore, which is found in the analytical tables is due to the 
fact that the hull was ground with the grain. Former investigations of 
the Department, recorded in Bulletin No. 9, show that the proportion 
of kernel to the husk for the United States is as 7 to 3. In the Western 
States the proportion of kernel is relatively higher and in the Southern 
States relatively lower. One hundred samples of the hulls of oats, 
representing all parts of^ the United States, were found to have the 
following composition: 

Per cent. 

AVater 5.22 

Ash 5.59 

Soluble carbohydrates and undetermined 68. 83 

Indigestible fiber 17. 88 

Albuminoids 2. 48 

Taking this average composition of the hulls and the proportion of 
kernel to husk as the basis of computation, it will be possible to calcu- 
late the average results for each locality in terms of the kernel alone. 

In the following table are contained the results of the analyses of the 
World's Fair samples arranged by States and foreign countries : 



27 






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30 



NOTES OX ANALYSES OF OATS. 



For conipjiriug the results of these analyses with those heretofore 
made by this Department and in other places the table of maxima, 
minima, and means is inserted below. 

Table of maxima, minima, and means. 



Weight 

of 100 

kernels. 



Moi.sture. 



Albumi- 
noids. 



Ether 
extract. 



Crude 
fiber. 


Ash. 


Per cent. 

a 16. 65 

6 8.57 

12.07 


Per cent. 

C4.37 

/2.47 

3.46 


15.65 

8.52 

11.39 


3.29 
2.71 
2.92 


11.92 


3.35 


1.38 


2.15 


9.50 


3 


10.58 


3.29 


10.25 


3.29 


9.93 
11.01 
9.18 
9.33 


3.18 
3.23 
3.26 
2.99 



Carbo- 
hydrates. 



Domestic oats: 

Maxima 

Minima 

Moans 

Canada: 

Maxima 

Minima 

Means 

Means of World's Fair sam- 
ples (72 analyses) 

Means of samples previously 
analyzed by Department of 
Agriculture — hulled — (179 

analyses) 

Means' of Jenkins and Win- 
ton (30 analyses) 

KoTiig— mean composition of 
samples from various local- 
ities : 

Miscellaneous (377) 

Middle and nortli Ger- 
many (31) 

Southern and southwest- 
ern Germany (16) 

Austro-Hungary (14) 

France (196): 

United States (22) 



Grams. 

a 3. 891 

rf2.038 

2.918 

4. 253 
2.791 
3.364 



h 2. 507 



Per cent. 

a 13. 02 

e7.87 

10.06 

11.63 

8.52 
9.46 

9.96 



6.93 

11 



Per cent. Per cent. 

il5. 65 6 6.14 

d 9. 10 « . 93 

12.15 4.33 



12.11 

12.45 

13.39 
11.85 
13.50 
12.11 



12.78 
10. 68 
11.8:! 



14.31 

11.80 



10.06 

10.82 

11.36 
11.41 
9. .52 
10.11 



5.56 
3.79 

4.73 



5.30 

5. 30 
5. 84 
3.46 
6.24 



Per cent. 

d61.44 

(753.70 

58.75 

61.98 
57. 61 
59.69 

58.28 



G7.09 
59.70 



58.37 

58.23 

58. 12 
56.40 
02.47 
68.61 



a Washington. 
6 Kansas. 



c Wyoming. 
d Illinois. 



eOhio. 
/ Pennsylvania. 



gr Michigan. 
AiUnhulled. 



In discussing the comparative results contained in the above table, 
it will be noticed at once that the samples examined at the World's 
Fair contained much less water than those reported by Konig. These 
samples were almost wliolly of domestic origin, and thus show that the 
oats follow the other cereals which have been mentioned in having a 
less quantity of moisture when grown in the United States. The per- 
centage of indigestible fiber also appears to be somewhat larger than of 
other sets of samples. This may be due to the fact that naturally the 
largest and finest looking kernels would be selected for exhibition and 
the hulls of these kernels would be correspondingly developed. In the 
samples formerly examined by the Department of Agriculture we find 
the same striking deficit in moisture that has been noticed in the other 
cereals and the consequent increase in the percentage of other constit- 
uents, notably albuminoids and oil. It must not be forgotten, however, 
that these samples can not be compared with the other sets in the series, 
because the hulls of the kernels were removed before the analyses were 
made. Taking into consideration all the data at hand, it may be said 
that the typical oats of the United States may be described as follows : 
One hundred kernels of the unhulled oats will weigh 3 grams and will 
consist of 2.1 grams kernels and 0.9 gram hulls. The sample would 
contain in its normal state 10 per cent of water, 12 per cent of albumi- 



31 

noid matters, 4.5 i^er cent of fat, 12 per cent of indigestible fiber, 3.5 per 
cent of ash, and 58 per cent of starcli and otlier soluble carbohydrates. 

RICE. 

It is rather difficult from the data accessible to draw any valuable 
conclusions in regard to the composition of rice. This cereal may 
reach the analyst in three different states, viz, unhuUed, hulled, and 
j)olished. He may also have occasion to examine the broken fragments 
produced in polishing and hulling, the waste in manufacture, rice 
bran, and other i)roducts. The most important of these products are 
the unhulled and polished rice — in the one case the product as it comes 
from the thrasher and in the other as prepared for the kitchen. 

The number of samples of all kinds delivered by the judges for 
analysis was only 28, of which only a few were domestic samples. 
The composition of these sampies, arranged by classes and countries, 
is shown in the table on the following page. 



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406— No. 45- 



34 

NOTES ON ANALYSES OF RICE. 

As iu tlie case of the preceding cereals, it will be of interest here to 
compare the mean results of the analyses carried on with the World's 
Fair samples with those on record in other places. In the case of the 
World's Fair samples, the maxima and minima as well as the means are 
given as before, while in other cases only the means are recorded. 

Table of maxima, minima, and means. 
EICE. 



Weight 
of 100 
kernels. 



Moisture. 



I. Rice iu the hull (foreign) : 

Maxima 

Minima 

Means 

II. Un.poli8hed rice (foreign) : 

Maxima 

Minima 

Means 

III. Polished rice (foreign) : 

Maxima 

Minima 

Means - 

Mean composition of polished 
rice, etc., as given by Jen- 
kins and Wintou : 
Polished nice (10 samples) . 

Rice bran (5 samples) 

Rice hulls (3 samples) 

Rice polish (4 sam])les) . . . 
Mean composition of_ rice, 
etc., as t'iven by Kiinig: 
trnhuUed rice (3 sam])les) . 
Hulled rice (41 samples) . 
Polished rice (9 samjtles) . 
Means of World's J'air sam- 
ples: 
ITnhullcd rice (4 samples) 
Unpolished rice (6 sam- 
ples) 

Polished rice (14 samples) 



Grains. 

O3.250 

6 2.812 

2.979 

c 2. 826 

c 2. 260 

2.466 

6 2. 633 

a 1.560 

2.132 



2.466 
2.132 



Per cent. 

b 11. 52 

a 9. 03 

9.88 

c 12. 57 

c 10. 92 

11.88 

6 13. 15 

c 11. 82 

12. 34 



12.40 
9.70 
8.20 

10 



11.99 
12.58 
12.52 



10.28 



11.88 
12.34 



Albumi- 
noids. 



Per cent. 

68.40 

a 8. 23 

8.32 

clO. 50 

C7.27 

8.02 

b 10. 33 

C5.42 

7.18 



7.40 
12.10 

3.60 
11.70 



6.48 
6.73 
7.52 



8.02 
7.18 



Ether 
extract. 



Per cent. 

62.04 

1.44 

1.71 

C2.26 

c 1. 62 

1.96 

C.54 

C.04 

.26 



.40 

10.90 

.70 

7.30 



1.65 

1.88 

.84 



1.65 



1.96 
.26 



Crude 
fiber. 



Ash. 



Per cent. 

611.47 

6 9.45 

10.62 

cl 

C.87 
.93 

a. 56 

a. 27 

.40 



.20 

9.50 

35.70 

6.30 



6.48 

1.53 

.48 



10.42 



Per cent. 

4.66 

6 3. 26 

4.12 

cl.22 

cl.04 

1.15 

a. 65 

C.28 
.46 



.40 
10 

13.20 
6.70 



3.33 
.82 
.64 



1.15 
.46 



Carbo- 
hydrates. 



Per cent. 

O65.70 

O65.01 

65.35 

C77.34 

c 73. 35 

76.05 

c 81. 66 

6 75. 62 

79.36 



79.20 
49.90 
38.60 
58 



70.07 
76.46 

78 



65.60 



76.05 
79.36 



a Guatemala. 6 Johore. c Japan. 

The mean composition of the different classes of rice as shown by the 
analyses of the World's Fair samples is almost the same as that shown 
by the work of other analysts collated as indicated above. A typical 
uuhnlled rice will have about the following composition : 

Weight of 100 kernels grams. • 

Moisture pt^r cent. . 

Albuminoids do 

Fat do.-.. 

Fiber do 

Ash <lo 

Carbohydrates do 

A typical hulled rice, but unpolished, would have about the following 
composition : 

Weight of 100 kernels grams . . 

Moisture per cent.. 

Albuminoids do 

Fat - do.... 

Fiber do 

Ash do 

Carbohydrates do 



3.00 
10.50 

7.50 

1.60 

9 

4 
67.40 



2, 
12 
8 
2 
1 
1 
76 



50 



35 



A typical polished rice would liave a composition represented by the 
followiug numbers: 

Weight of 100 kernels grams. 

Moisture per cent. 

Albuminoids do . . . 

Fat do . . . 

Fiber do . . . 

Ash do . . . 

Carbohydrates r do . . . 

RYE. 

The number of samples of domestic rye offered for examination and 
analysis was 18, and of foreign ryes, 2. The samples offered were pre- 
sumablj^ the best that came into the hands of the judges as far as could 
be determined by external apiiearance. Their ('om])osition, as revealed 
by the chemical analysis, is given in the following table: 



. 2.20 


. 12.40 


. 7.50 


.40 


.40 


. .50 


. 78.80 



36 



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38 



NOTES ON ANALYSES OF RYE. 



For a comparison, the data collected by former analyses of the De- 
partment, and in the works already noted, follow : 



Table of maxima, minima, and means. 
KTE. 



Domestic : 

Maxima 

Minima 

Means 

Foreign : 

Maxima 

Minima 

Means 

Means of World's Fair sam- 
ples: 

Domestic samples (18) 

All samples (20) 

Means of previous analyses 
by the Department (57 sam- 
ples) 

Means given by Jenkins and 

AVinton (6 samples) 

Means given by Kiinig: 

Miscellaneous (173) 

Springrye(ll) 

North Germany (27) 

South Germany v3G) 

Sweden (3) 

All Germany (63) 



Weight 

of 100 

kernels. 



Grams. 

a i. 201 

a 1. 932 

2.493 

e 3. 417 

/ 2. 031 

2.724 



2.493 
2.516 



2.070 



Moisture 



Per cent. 

a 11. 45 

a 9. 54 

10.62 

/ 14. 10 

e 10. 74 

12.42 



10.62 
10.77 



8.67 

11.60 

n. 15 

12 

14.84 

12.31 

14.29 

13.37 



Albumi- 


Ether 


Crude 


Ash. 


noids. 


extract. 


fiber. 


Per cent. 


Per cent. 


Per cent. 


Per cent. 


a 18. 99 


6 2.30 


C2.50 


a 2. 41 


d 8.40 


a 1. 16 


a 1.65 


a 1.71 


12.43 


1.65 


2.09 


1.92 


/12.25 


el. 61 


/2.25 


/1. 95 


e9.28 


/.37 


el. 75 


el. 88 


10.77 


.99 


2 


1.92 


12.43 


1.65 


2.09 


1.92 


12.26 


1.58 


2.08 


1.92 


11.32 


1.94 


1.40 


2.09 


10.60 


1.70 


1.70 


1.90 


10.81 


1.77 


1.78 


2.06 


12.90 


1.98 


1.71 


1.93 


11.01 


1.70 


2.17 


1.97 


12.04 


1.98 


2.73 


1.91 


8.50 


2.29 


1.47 


2.11 


11.52 


1.84 


2.45 


1.94 



Carbo- 
hydrates. 



Per cent. 

d 75. 36 

a 63. 61 

71.37 

e 74. 74 

/ 69. 08 

71.91 



71.37 
71.42 



72.50 

70.21 
68.11 
69.78 
67.97 
71.34 
68.88 



a Illinois. 



6 New York. c New Hampshire. d Oregon. e Spain. /Brazil. 



We see again, in the comparison of the means, the greater dryness of 
the United States ryes. This is, as has been the case heretofore in the 
cereals already mentioned, especially marked in the analyses made a 
few years ago by the Department. In the World's Fair samples the 
difference i.s le.ss marked, the percentage of moisture being almost as 
high as in the foreign samples. 

The United States ryes are also distinguished by their smaller ker- 
nels. Even the samples on exhibition in Chicago, which were presum- 
ably those of the finest and plumpest kernels, were not nearly so large 
as the kernels of the foreign samples. They were, however, distinctly 
larger and heavier than the kernels analyzed here a few years ago. 

In the percentage of albuminoids the United States samples are 
fully equivalent to those of foreign origin and in their mean com- 
position their other constituents do not differ greatly from those of 
standard varieties abroad. The cultivation of rye is not verj^ exten- 
sively practiced in the United States and that which is grown is used 
chiefly for the manufacture of whisky and for cattle food, and not for 
bread making, as is the case in Europe. 

A typical American rye would have approximately the following com- 
position: Weight of 100 kernels, 2.5 grams; moisture, 10.50 per cent; 
albuminoids, 12.25 percent; oil, 1.50 per cent; fiber, 2.10 per cent; ash, 
1.90 per cent; digestible carbohydrates, 71.75 per cent. 



39 



WHEAT. 



The number of samples of domestic wheat submitted for examination 
by the judges of awards was 10(3. These samples were distributed 
among the various States, as ibllows : 

Colorado, 5 samples; Illinois, 22 samj)les; Indiana, 8 samples; Iowa, 
1 sample; Kansas, 28 samples; Kentucky, 4 samples; Maine, 1 sample; 
Michigan, 6 samples; ^Missouri, 1 sample; Montana, 2 samples; 
Nebraska, 5 samples; New York, 8 samples; North Carolina, 2 sam- 
ples; Ohio, 3 samples; Oregon, 11 samples; Pennsylvania, 12 samples; 
South Dakota, 8 sam])les; Washington, 11 samples; West Virginia, 5 
samples; Wisconsin, 5 samples; Wyoming, 7 samples. 

Of foreign wheats the total number of samples oflered for examina- 
tion was 62. These samples were distributed as follows: 

Argentine Eepublic, 5 samples; Australia, 4 samples; Bulgaria, 1 
sample; Canada, 49 samples; Costa Eica, 2 samples; Spain, 1 sample. 

The results of the analyses are recorded in the following tables: 



40 



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41 



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49 

DISCUSSION OF ANALYTICAL DATA. 

Amono- domesti(! samples the largest and finest kernels were found in 
a sample from Wyoming. One hundred kernels weighed 0.19 grams, 
or one-fifth of an ounce. The smallest kernels were in a samj^le from 
Illinois. The sample containing the most moisture, strange as it may 
appear, was from Kansas, and likewise the driest sample. In regard 
to albuminoids, Nebraska leads with a sample containing 17.15 per cent, 
and Oregon has the smallest portion in any sample, namely, 8.58 per 
cent. In respect of moist and dry gluten, the Nebraska sample showed 
the largest i^ercentages, namely, 39.05 and 14.05, respectively, and Ore- 
gon furnished a sample showing the smallest percentages, namely, 
12.33 and 4.70, respectively. 

In the Canadian sami)les, the one having the largest kernels gave a 
weight of 5.335 grams, and the one having tlie smallest, of 3.242 grams 
per hundred kernels, respectively. In albuminoids the extremes were 
10.10 and 8.23 per cent, resj)ectively; in moisture, 13.98 and 9.38 per 
cent, respectively; in moist gluten, 38.94 and 0.38 per cent, respectively^, 
and in dry gluten, 15.24 and 2.29 per cent, respectively. 

Of the other foreign wheats, Australia furnished the sample having 
the largest kernels, namely, 5.723 grams per hundred. The smallest 
grains were from the Argentine Kepublic, namely, 2,920 grams per 
hundred. 

The sample containing the largest percentage of moisture, namely, 
12.97, was from Australia, and the one containing the smallest percent- 
age, namely, 8.52, from the Argentine Kepublic. 

In albuminoids, a sample from the Argentine Kepublic takes the -lead 
with a percentage of 14.53, while a sample from Australia shows the 
smallest amount, namely, 8.58 per cent. 

In moist gluten, a sample from Spain gave the largest amount, 
namely, 32.57 per cent, and one from Australia the smallest, namely, 
18.72 per cent. Spain and Australia also afforded the maximum and 
minimum percentages of dry gluten, namely, 12.33 and 7 per cent, 
respectively. 

For convenience of comparison, the following table of maxima, 
minima, and means of the Worlds' Fair samples, compared with the 
means given by the previous work of the Department and by other 
authorities is inserted. 
400— No. 45 4 



50 

Table of viaxivia, minima, and means. 



Weight 
of 100 ; 
kernels. 



Moist- 
ure. 



5.335 
3. 242 
4.054 



3.866 
4.054 
4.076 
3.940 



3. 644 
4.235 



Domestic : Grams. 

Maxima a6.]90 

Minima e 2. 125 

Means 3.866 

Canada : 

Maxima 

Minima 

Means. . 
Foreign : ' 

Maxima /(5. 723 

Minima 12.250 

Means 4.076 

Means of World's Fair sam- 
ples: 

Domestic samples (165) 

Canadian samples (62) 

All foreign samples (62) . . . 

All samples (227) 

Means of jirevious analyses 
by the Department: 

Domestic (147) 

United States and British 
America (407) 

Colorado (155) 

Means given by Jenkins and 
Winton : 

Spring (13) 

Winter (262) 

Means given by Konig: 

Samples of miscellaneous 
origin (428) 

Samples frcim ncirtlieast 
and middh(!eniKmy (90) 

Saiiiplessiiring wheat (81) 

Samples from soutii and 
west Germany (52) 

Samples spring wheat (30) 

Samples from Austro- 
Hungary (18) 

Samples from Russia — 
spring wlieat (39) 

England (22) 

Scotland (16) 

France (70) 

Denmark (4) 

Spain (9) 

Africa (34) 

Asia (8) 

Australia (4) 

North America (504) 

North America— spring(40) 



Per ct. 

b 14. 53 

t7.11 

10.62 

13.98 
9.38 
11.69 

rt]2.97 
i8. 52 
11.47 



10.62 
11.69 
11.47 
10.85 



9.97 



10.16 
■ 7.54 



10.40 
10.50 



14.01 
14.75 

13.18 
13.80 

11.72 

12.65 
13.41 
11.37 
15.20 
13.95 
13.37 
11.80 
12.57 
13.37 
9.92 
9.36 



Albu- 
mi- 
noids. 



Per ct. 

C17.15 

/8.58 

12.23 

16.10 
8.23 
12.25 

i 14. 52 
A 8. 58 
12.08 



12.23 
12.25 
12.08 
12.20 



12.15 
12.54 



12.50 
11.80 



10.93 
11.23 

12.29 I 
14.95 



Ether 

ex- 
tract. 



Per ct. 

d2.50 

/.28 

1.77 

2.32 

.41 

1.80 

i2.26 
h.73 
1.78 



1.77 
1.80 
1.78 
1.74 



2.20 
2.10 



1.70 



1.65 
2.03 



1.71 
1.56 



12.66 ! 1.99 



17.65 
10.99 
10.58 
12.64 
9.36 
12. 45 
11.18 
11.09 
10.16 
11.60 
12.92 



1.58 
1.86 
1.73 
1.41 
2.34 
1.92 
1.8a 
2.10 
1.39 
2.07 
2.15 



Crude 
fiber. 



Per ct. 

d3.72 

61.70 

2.36 

3.12 
1.75 
2.26 

i2.89 

A 1.87 

2.28 



2.36 
2.26 
2.28 
2.35 



Ash. 



1.80 
1.80 



2.12 
2.26 



2.82 



3.39 



2.90 



2 
2.19 



1.82 
1.94 



1.70 
1.72 



Per ct. 

a 2. 35 

/1. 40 

1.82 

2 

1.38 

1.69 

i2.04 

A 1.67 

1.73 



1.82 
1.69 
1.73 

].81 



2.06 



1.92 
1.82 



1.90 
1.80 



1.92 
2.52 

1.85 
2.19 

1.75 

1.66 
1.67 
1.55 
1.66 
1.34 
1.80 
1.76 
1.46 



Carbo- 



Per ct. 
c76. 05 
Sr66. 67 

71.18 

75.36 
65.92 
70.31 

/t76. 14 

t67.01 

70.66 



71.24 
70.31 
70.66 
71.09 



Wet 
gluten. 



71.20 
72 



68.01 

70.01 
68.61 

67.96 
67.93 

66.84 

65.74 
69.21 
72.77 
68.92 
71.40 



70.04 
70.84 



69.47 
67.98 



Per ct. 

c 39. 05 

/12.33 

26.46 

38.94 

6.38 

25.13 

j 32. 57 

M8.72 

25.36 



26.46 
25.13 
25.36 
26.28 



33.80 



Dry- 
gluten, 



Per ct. 

c 14. 65 
/4.70 
10.31 

15.24 
2.29 
9.76 

J12.3? 
hi 
9.82 



10.31 
9.76 
9.82 

10.22 



a Wyoming. 
6 Kansas, 
c Nebraska. 



d Pennsylvania. 
e Illinois. 
/Oregon. 



glowa. 

ft Australia. 

i Argentine Republic. 



j Spain. 
A Bulgaria. 



In the means taken from Konig as given abore the amount of water as found is given. 

The means of the other constituents, however, in order to secure a proper comparisiou are calculated 
on the supposition that tlie mean content of water is the same as that in the chief or miscellaneous 
table, namely, 13. S7 per cent. 

In the discussion of the comparative results, it will be noticed first, 
as with other cereals, that the content of moisture in the domestic 
samples is low, being about 1 per cent less than in the Canadian sam- 
ples and eight-tenths of 1 per cent less than in all the foreign sami^les. 
This remarkable dryness of cereal products appears, therefore, to be a 
characteristic of those grown in the United States, although the differ- 
ence is not so marked in the case of wheat as it is in some other cereals. 
In general, the size of the grains of the domestic samples is less than 
that of the Canadian and foreign wheats, but in the World's Fair sam- 



51 

pies, as might be expected, the kernels were a little larger than those 
examined in previous work of the Department. 

In respect of albuminoids, the American wheats, as a rule, are quite 
equal to those of foreign origin. This is an important characteristic 
when it is remembered that both the milling and food values of a wheat 
depend largely on the nitrogenous matter which is present. It must 
not be forgotten, however, that merely a high percentage of proteids is 
not always a sure indication of the milling value of a wheat. The 
percentage of gluten to the other proteid constituents of a wheat is not 
always constant, and it is the gluten content of a flour on which its 
bread-making qualities chiefly depend. The percentage of moist gluten 
gives in a rough way the property of the glutinous matter of absorbing 
and holding water under conditions as nearly constant as can be 
obtained. In general, it may be said that tlie ratio between the moist 
gluten and the dry gluten in a given sample is an index for comparison 
with other substances in the same sample. Upon the whole, however, 
the percentage of dry gluten must be regarded as the safer index of 
quality. In respect to the. content of glutinous matter, our domestic 
wheats are distinctly superior to those of foreign origin. They are 
even better than the Canadian wheats in this respect. It may be fairly 
inferred, therefore, that while our domestic wheats give a flour slightly 
inferior in nutritive properties to that derived from foreign samples, it 
is nevertheless better adapted for baking purposes, and this quality 
more than compensates for its slight deficiency in respect of nutrition, 
a deficiency which, however, is so small as to be hardly worth consid- 
ering. 

In this connection, attention should be called to the great influence 
of climate upon the quality of wheat. The best wheats grown in the 
United States are produced in the central-northern part of the coun- 
try, while the poorest are grown in the Southern States. The influence 
of climate and soil upon the quality of wheat has been fully pointed 
out by Richardson in Bulletins Nos. 1, 3, and 9 of the Chemical 
Division of the Department of Agriculture. The following quotation 
from page 25, Bulletin No. 9, will illustrate the above statement: 

CHARACTERISTICS OF THE WHEAT GRAIX. 

From observations in this and previous reports, it may be said that of all grain 
wheat is probably the most susceptible to its environment. 

Oats in certain directions are more variable, but in their general character are 
more permanent, as will appear iu subsequent pages. The inherent tendency to 
change which is found in all grains is most prominent in wheat. It may be fostered 
by selection and by modifying such of the conditions of environment as it is in the 
power of man to atfect. 

The most powerful element to contend with is the character of the season or 
unfavorable climatic conditions. The injury done in this way is well illustrated in 
Colorado, and it would seem advisable in such cases to seek seed from a source 
where everything has been favorable, and begin selection again. 



52 

Tt must be borne in mind tliat selection must be kept up continuously, and that 
reversion takes place more easily than improvement. It took but one season to 
seriously injure Professor Blount's wheats, but it will be two or more years before 
they have recovered from that injury. Hallett, in England, was able to make his cele- 
brated pedigree wheat by selection, carried on through many years, but the same 
wheat grown by the ordinary farmer under unfavorable conditions for a few years 
without care has reverted to an ordinary sort of grain. 

The effect of climate is well illustrated by four specimens of wheat which are to be 
seen in the collection of the Chemical Division. Two of these Avere from Oregon and 
Dakota some years ago, and present the most extreme contrast which can be found 
in this variable grain. One is light yellow, plump, and starchy, and shows on analy- 
sis a very small per cent of albuminoids; the other is one of the small, hard, aud 
dark-colored spring wheats of Dakota, which are rich in albuminoids. Between 
these stand two specimens from Colorado, Avhich have been raised from seed similar 
to the Oregon and Dakota wheat. They are scarcely distinguishable except by a 
slight difference in color. The Colorado climate is such as to have modified these 
two seed wheats, until after a few years' growth they are hardly distinguishable in 
the kernel. 

All localities having widely diff"ereut climates, soils, or other conditions produce 
their iJeculiar varieties aud modify those brought to them. 

The result of these tendencies to change aud reversion from lack of care in seed 
selection or other cause has led to the practice of change of seed among farmers. A 
source is sought where either through greater care or more favorable conditions the 
variety desired has been able to hold its own. Sometimes this change is rendered 
necessary by conditions which are beyond the power of man to modify. As an 
example. No. 10 of Professor Blount's wheats, known as "Oregon Club," a white 
variety from Oregon, has been deteriorating every year since it has been grown in 
Colorado, whereas if the seed had been supplied every season directly from Oregon 
the quality would have probably remained the same. In extension of this illustra- 
tion the fact may be mentioned that the annual renewal of the seed from a desirable 
and favorable source often makes it possible to raise cereals where otherwise climatic 
conditions would render their cultivation impossible through rapid reversion. This 
is particularly the case with extremes in latitude, the effect of which is not found so 
much upou the composition of the crop as on the yield and size of the grain. In the 
South, the warmer climate, together, of course, with poorer soil and cultivation in 
many instances, reduces the yield. 

A typical American wheat of the best quality should have approxi- 
mately the following composition : 

Weight of 100 kernels grams . . 3. 85 

Moisture per cent.. 10.60 

Albuminoids do 12. 25 

Oil do.... 1.75 

Indigestible fiber do 2. 40 

Ash do 1. 75 

Digestible carbohydrates do 71. 25 

Dry gluten do 10.25 

Moist glu-ten do 26. 50 

To bring iuto a comparative view the means of the data obtained for 
American cereals exhibited at the World's Columbian Exi)osition, the 
following general table is given containing the data above mentioned, 
with the exception of those relating to rice, together with the approxi- 
mate typical comi)osition taken from the preceding images: 



53 

Mean data calculated from the analyses of samples exhibited at the World's Columbian 

Exposition. 



Barley. 



Buck- 
wheat. 



Maize. 



Oats. 



Rye. 



"SVheat. 



Weight of 100 kernels griims 

jMoi.stnre per cent 

Albiimiuoida do. . 

Oil do.. 

Fiber do. . 

Ash do.. 

Digestible carbohydrates do. . 



4.19 
10.80 
10.69 
2.13 
4.05 
2.44 
69.89 



3.12 
12. 15 
10.75 

2.11 
10.75 

1.89 
62.33 



38.98 
10.93 
9.88 
4.17 
1.71 
1.36 
71.95 



2.92 
10.06 
12.15 

4.33 
12.07 

3.46 
58.75 



2.49 
10.62 
12.43 
1.65 
2.09 
1.92 
71.37 



3.87 

10.62 

12.23 

1.77 

2.36 

1.82 

71.18 



Approximate typical composition of domestic samples taken from the data given in the 

preceding pages. 



"VV'eight of 100 kernels grams. 

Moisture per cent. 

Albuminoids do. . . 

Oil do... 

Indigestible fiber do. .. 

Ash do. . . 

Digestible carbohydrates do. . . 



4 

10.85 

U 

2.25 
3.85 
2.50 

69.45 



3 


38 


12 


10.75 


10.75 


10 


2 


4.25 


10.75 


1.75 


1.75 


1.50 


62.75 


71.75 



3 


2.50 


10 


10.50 


12 


12.25 


4.50 


1.50 


12 


2.10 


3.50 


1.90 


58 


71.75 



3.85 

10. 60 

12. 25 

1.75 

2.40 

1.75 

71.25 



IISTDEX 



A. 

Page. 

Albuminoids, percentage, in American wheats 51 

Analysis, m»^tliods 7-11 

Apparatus for nitrogen determination 9 

Ash, determination 8 

Awards, data used in ascertaining 11 

B. 

Barley, analyses of samples 13-15 

comparison of analyses 16 

description of samples 13-15 

mean composition in different countries 18 

notes on analyses 16, 17 

table showing maximum, minimum, and mean data 17 

typical American 18 

valuation, for brewing 18, 19 

Buckwheat, analyses of samples 20 

description of samples 20 

notes on analyses of samples 21 

origin of samples 19 

table of maximum, minimum, and mean analytical data 21 

typical American 21, 22 

C. 

Carman, J. S., assistance 12 

Cereals, comparative composition 53 

comjiarison of approximate typical composition 53 

Climate, influence, on composition of wheat 52 

quality of wheat 51 

Contents 5 

Corn, origin of samples 22 

E. 
Ether extract, determination 8 



Fiber, determination of crude 10 

Flour, gluten content 51 

Food values, for awards 12 

G. 

Gluten, dry, determination 10 

influence on bread making 51 

moist determination 10 

55 



56 INDEX. 

I. 

Page. 

Indian corn, origin of samples 22 

J. 

Jackson Park, data determined 7 

laboratory, disposition 7 

K. 

Krug, W. H., assistance 12 

L. 

Letter of transmittal 3 

M. 

Maize, analyses of samples 23, 24 

description of samples 23, 24 

notes on analyses 25, 26 

origin of samples 22 

table of maximum, minimum, and mean data 25 

typical American 26 

Moisture, determination -■ 8 

low content in American cereals 50 

N. 

Nitrogen, determination 8, 9 

O. 

Oats, analyses of samples 27-29 

composition of hulls 26 

description of samples 27-29 

notes on analytical data 30 

origin of samples 26 

table showing maximum, minimum, and mean analytical data 30 

typical American 30, 31 

use in United States 26 

Official method, variation 11 

Oil, determination 8 

K. 

Rice, analyses of samples 31, 32 

composition of typical hulled 34 

polished 35 

unhulled 34 

description of samples 31, 32 

notes on analytical data 34 

origin of samples 31 

table of maximum, minimum, and mean analytical data 34 

Richardson, Cliftbrd, composition of American cereals 51 

Rye, analyses of samples 36, 37 

composition of typical American 38 

description of samples 36, 37 

extent of growth, in United States 38 

notes on analytical data 38 

origin of samples 35 

table of maximum, minimum, and mean analytical data 38 

use in United States 38 



INDEX. 57 

S. 

Pag« 

Samples, methods of taking 7 

l>rei)ariitiou 8 

Shutt, Frank T., assistance 7 

T. 

Trescot, T. C, assistance 12 

W. 

Wheat, analyses of samples 40-48 

characteristics 51, 52 

composition of typical American 52 

description of samples 40-48 

geographical distribution of sampli-s 38 

milling properties 51 

notes on analytical data 49-52 

origi n of samples 39 

table of maximum, minimum, and mean analytical data 50 



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t B "07 



